← Back to Search Results
pan-frying American, Asian, Indian
Fried Chicken Masala

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

My friends Renee and Carl Behnke are consummate hosts and gourmands, and fried chicken is one of their favorite dishes to offer a hungry crowd. Renee’s secret for an amazingly crispy and crunchy crust, which is now mine (and yours), is to let the chicken rest in flour as the oil heats. I have adapted her recipe, giving it an Indian twist. Indians (like many southern Americans) love buttermilk, so it’s natural to use it as a liquid for the overnight brine. I add spices to the brine and flour coating to give the chicken an extra hit of flavor.

Yield: Serves 4

Ingredients

For the Buttermilk Brine:

  • 3 cups buttermilk
  • ¼ cup kosher salt
  • 2 tablespoons sugar
  • 1½ teaspoons Garam Masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground peppercorns
  • ½ teaspoon ground ginger
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper

  • 1 chicken (3½ to 4 pounds), cut into 8 serving pieces
  • Canola oil, for frying
  • 2 cups all purpose flour
  • 2 teaspoons ground coriander
  • 2 teaspoons Garam Masala
  • 2 teaspoons ground peppercorns
  • 1 teaspoon turmeric
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

Directions

To make the brine, mix the buttermilk with all of the spices in a large bowl. Transfer to a gallon-sized resealable plastic bag. Add the chicken, turn to coat, and refrigerate overnight.

Heat 1 inch of canola oil in a large heavy-bottomed high-sided skillet over medium-high heat until it reaches 375°F. In a shallow bowl, whisk the flour with the spices and add the chicken pieces. Turn to coat in the flour and let the chicken rest in the flour until the oil gets hot. Tap off the excess flour and add as many pieces of chicken to the skillet as you can. Fry until browned, 6 to 8 minutes. Turn the chicken over and fry until the chicken is deeply browned on the other side, about another 6 to 8 minutes. Using tongs, transfer the chicken pieces to a paper towel-lined plate to drain. Serve while warm or at room temperature.


© 2007 Suvir Saran

Note from Cookstr's Editors

Nutritional information is based on 1 cup oil for frying and using a 3 1/2 pound chicken.

 

Nutritional Information

Nutrients per serving (% daily value)

752kcal (38%)
1272mg (53%)
23g
2g
51g (78%)
0g
12g (58%)
24g
12g
182mg (61%)
3g
49g
65mg
583mg
113mcg RAE (4%)
5mg (9%)
82mg (8%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
nigella-express Nigella Express
by Nigella Lawson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
desserts-4-today Desserts 4 Today
by Abby Dodge
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?